Rack of Lamb With Chive Crust

A rack of lamb always means guests for dinner for me. An elegant presentation, but not a lot of work.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 1⁄2 cup  dry breadcrumbs
• 2  teaspoons  chopped fresh chives
• 2  teaspoons  chopped mint
• 1  garlic clove, crushed
• 1  tablespoon lemon juice
• 1  teaspoon lemon, zest of
• 2  racks of lamb, each with 6 chops, trimmed
• 2  ounces butter, melted

• Sauce

• 1⁄4 cup white wine
• 1⁄4 cup water
• 1  teaspoon brown sugar
• 1  tablespoon lemon juice
• 4  ounces butter, cut into bits
• 1  tablespoon  mint jelly

Directions

1. Preheat oven to 350°F.
2. Combine first 6 ingredients in a small bowl.
3. A little water may be required if mixture is too dry.
4. Season lamb lightly and press breadcrumb mixture firmly over fatty side of racks.
5. Drizzle butter over crust.
6. Place lamb racks, crust side up, in a baking dish.
7. Bake for ¾- 1 hour.
8. Allow meat to rest for 15 minutes before carving.
9. Drain off all but 2 tblsps of juice in pan.
10. For Sauce: Place roasting pan on top of stove and stir wine and water into juices.
11. Bring to boil, stirring well.
12. Boil until reduced by half.
13. Stir in sugar and lemon juice. Remove from heat.
14. Whisk in butter, one bit at a time to emulsify the sauce.
15. Blend in mint jelly.